Ask this question anywhere in the world, and you’re likely to hear the same answer: it’s the national dish of Spain, of course. Saffron rice topped with all sorts of delicious seafood.
Ask this question in Spain, and you might just start an argument. Paella is actually a regional dish, and its most traditional form probably doesn’t look like you’d expect it to. Traditional Spanish paella, an authentic dish originating from Valencia, is prepared over an open flame in a paellera, with ingredients layered for flavor, making it a symbol of Spanish cuisine.
Definition and Origin
Paella is a traditional Spanish rice dish that hails from the sun-drenched region of Valencia. The name “paella” itself is derived from the Valencian word to describe the flat frying pan, which is an indispensable tool in crafting this iconic dish. This versatile and flavorful meal has become a symbol of Spanish cuisine, celebrated for its rich, aromatic flavors and the variety of ingredients that can be used. Whether enjoyed at a family gathering or a festive celebration, paella’s ability to bring people together around a communal pan has made it a beloved dish worldwide.
History and Cultural Significance
Paella boasts a rich history that traces back to the Middle Ages, with its roots firmly planted in the Valencia region of Spain. While the dish as we know it today took shape in the 19th century, its foundation—rice—was introduced to the Iberian Peninsula by the Moors during their rule. Their influence brought irrigation systems and culinary traditions from the Middle East and North Africa, which deeply shaped the development of rice-based dishes in the region.
Paella as we know it nowadays was born in the mid-19th century in the area surrounding La Albufera, a freshwater lagoon near Valencia, Spain. This fertile region, known for its rice fields introduced by the Moors, provided the perfect setting for what would become one of Spain’s most iconic dishes. Paella was originally cooked by farmers and laborers who prepared the dish over open fires in the fields, using local ingredients such as rice, rabbit, duck, snails, and seasonal vegetables. Cooked in a wide, shallow pan called a paellera, the dish was meant to be shared communally, reflecting its humble and rural origins.
Ethimology of “paella”
The word “paella” comes from Valencian language and it simply means “pan.” Its etymology traces back to the Latin word patella, which referred to a flat plate or shallow dish. Over time, patella evolved into paella in Valencian and padilla or paellera in Castilian Spanish.
Interestingly, while in many places paella now refers to the dish itself, in Valencia, it still primarily means the pan. Locals often refer to the dish as “arròs” (rice) or “arròs en paella”, especially when distinguishing between types of rice dishes. Typically made of cast iron or polished steel, the pan’s shape allows the rice to cook evenly over an open fire—ideal for feeding a crowd. The fact that paella is a Valencian word, rather than Castilian, is significant.
Traditional Paella Basics
True paella is a rice dish native to the region of Valencia, and it’s traditionally made with very specific local ingredients. Paella Valenciana features saffron-infused rice cooked with rabbit, chicken, sometimes duck or eel, and local snails. It also includes regional vegetables like green beans (ferraura) and large white beans known as garrofón. Though you’ll now find it in restaurants, paella was originally a rural, communal meal cooked slowly over a wood fire—often on Sundays while women attended church.
The ingredients used in paella are essential to achieving its authentic flavor and texture. The rice, in particular, is key: short-grain varieties like Bomba or Calasparra are prized for their ability to absorb liquid without breaking down. When these aren’t available, medium-grain rice like Calrose can be used, though it may require adjustments to the broth-to-rice ratio to maintain the desired firm texture.
Types of Paella
There are several types of paella, each offering a unique taste experience and showcasing different ingredients. Here are some popular varieties:
- Paella Valencia: Yes, this is the original and most traditional form of paella, “officially” recognized by Valencia. The classic version includes rabbit, chicken, sometimes duck, ferraura (flat green beans), garrofón (large white beans), tomato, saffron, and sometimes snails or rosemary. No seafood or chorizo—ever.
- Paella de Marisco: A real and very popular variety, especially along the coast. It’s made with a mix of shellfish and seafood (like shrimp, mussels, clams, squid), no meat, and typically omits beans and green vegetables found in the Valencian version. It’s widely served in restaurants catering to tourists and seafood lovers.
- Paella Mixta: This version is not traditional in Valencia, but it’s become common in restaurants across Spain and internationally. It mixes meat and seafood, usually with vegetables, and is more of a fusion dish. Purists may frown upon it, but it’s a real and popular variation today.
- Paella de Verduras: The vegetarian paella is more of a modern adaptation than a traditional variety. It’s completely valid and often delicious, featuring seasonal vegetables, legumes, sometimes artichokes or mushrooms. It’s not part of historical paella tradition, but it’s widely accepted today, especially in response to dietary trends.
If you want to make it bulletproof, you could note that only paella valenciana has protected traditional status (with an official recipe). The others are evolutions that reflect how paella has adapted to modern tastes and global popularity.
Modern Seafood Paella
Valencian cooks experimented and tweaked their cooking to include paella a la marinera, a paella made with seafood. In Valencia, it’s not traditional to mix seafood paella and the other meats, but in the 1950s, an English cookbook featured a very popular recipe for “paella” that included chicken and shrimp. This variation captured the imagination of many British diners, and it somehow became the picture of paella that people around the world have in their minds.
Ingredients: Dos and Don’ts of Paella Valenciana
The ingredients used in paella can vary widely depending on the type and regional preferences, but some staples are essential for creating an authentic dish:
Must-Have Ingredients (The DOs)
- Short-grain rice (preferably Bomba or Senia)
- Rabbit
- Chicken
- Green beans (ferraura)
- Large white beans (garrofón)
- Grated ripe tomato
- Olive oil
- Sweet paprika
- Saffron (or natural coloring)
- Water
- Salt
- (Optional: snails, duck, or a sprig of rosemary)
Not Allowed (The DON’Ts)
- Onion – releases too much water and alters the rice texture
- Chorizo – its strong, smoky flavor overpowers the dish
- Peas – not part of the traditional recipe
- Red bell pepper – often used for decoration, but not traditional
- Seafood – belongs to paella de marisco, not paella valenciana
- Garlic – surprisingly, not part of the original recipe
The paella pan, or “paellera,” is a large, shallow pan with two handles and a flat bottom, typically made of carbon steel or cast iron. This design is perfect for cooking paella over an open flame, ensuring even heat distribution and allowing the formation of the coveted crispy crust on the bottom, known as the “socarrat.”
Not Allowed (The DON’Ts)
- Onion – releases too much water and alters the rice texture
- Chorizo – its strong, smoky flavor overpowers the dish
- Peas – not part of the traditional recipe
- Red bell pepper – often used for decoration, but not traditional
- Seafood – belongs to paella de marisco, not paella valenciana
- Garlic – surprisingly, not part of the original recipe
- Broth / stock – the flavor is meant to develop from the ingredients themselves as they cook—particularly the meat, beans, and vegetables—directly in the water.
Cooking Methods and Techniques
Cooking paella is an art that involves several key techniques:
- Searing: Begin by searing the ingredients in olive oil to build a flavorful base. This step is crucial for developing the dish’s depth of flavor.
- Simmering: Once the ingredients are seared, the rice and other components are simmered in liquid over low heat. This allows the rice to absorb the rich flavors of the broth.
- Caramelization: Towards the end of cooking, the heat is increased to caramelize the bottom layer of rice, creating the beloved “socarrat.”
- Stirring: While constant stirring is not typical in traditional paella, occasional stirring helps to prevent burning and ensures even cooking.
By mastering these techniques, you can cook paella that is both authentic and delicious, capturing the essence of this beloved Spanish dish.
A word about Arroz
Above: Left, Arroz negro (black rice); right, Arroz caldoso de bogavante (lobster soupy rice)
Not every rice dish in Spain is paella. Paella is specifically the Valencian dish described above, and perhaps generally any large saffron rice dish cooked slowly in the large paella pan.
But there are so many more ways to enjoy arroz – rice – in Spain! For example, arroz negro is made in a similar fashion but gets its black color from the squid that it’s made with. Arroz caldoso is a rice dish made with chicken or seafood soaked in broth that makes it somewhat more like a soup. Arroz al horno looks like paella and may have a wide range of vegetable or meat toppings, but it is baked in a clay pot in the oven instead of cooked on a fire or range.
No matter what rice dish you choose while visiting Spain, you’re sure to get a delicious meal made with fresh, local ingredients. Just don’t call it paella if it’s not, and you’ll look like a real Valenciano in no time.
Want to live a rice experience? Check our Barcelona & Catalonia small group journey to get a true taste of Spain’s blessed dish.
